Food, family and memories are as intertwined in the South as if woven on the same thread. At any function we attend, from a party to a wedding to a funeral, we are as likely to talk as much about the food that was there, as we are about why we are gathered. ~Mary Foreman

I'm your cook, not your doctor. ~PAULA DEEN

I found out what the secret to life is: friends. Best friends. ~Ninny Threadgoode

Wednesday, November 5, 2008

Southern Style Cube Steaks and Gravy

Like Hamburger Steak with Creamy Onion Gravy, cube steaks, browned then simmered in a gravy is another Southern favorite that should also be in everybody's go-to recipe box. Using onion soup mix to enhance the gravy base, this is super easy to throw together any weeknight and very basic and delicious comfort food. I make this with a milk gravy but you can also use all water or beef stock or broth, or a combination of them, if you prefer.

Here's how to make them.

Lightly season both sides of cube steaks with seasoned salt. Combine flour with black pepper and Cajun seasoning; set aside 1/4 cup of the seasoned flour.

Dredge the cube steaks in the flour mixture, pressing the flour into the steaks; set aside. Add only enough oil to just coat the bottom of a cast iron skillet and heat over medium high heat. Add steaks.

Brown steaks on both sides; remove to a rack to drain and set aside.

Add the onion and cook until nicely caramelized. Sprinkle in onion soup mix and the reserved 1/4 cup of flour; cook and stir for about 2 minutes.

Slowly stir in some of the liquid - I usually use milk, but water, beef broth, or a combination of any of them may be used. Scrape the bottom of the skillet well, and adding enough additional liquid until the gravy reaches the desired consistency.

Taste gravy and adjust seasonings as needed. Reduce heat to a low simmer and return steaks to pan, turning to coat. Cover and simmer on medium low for 15 to 20 minutes, or until cooked through, turning at least once.

2 to 2-1/2 cups of water, broth, milk or any combination, more or less

Instructions

Sprinkle cube steaks lightly with Worcestershire sauce and lightly season both sides of cube steaks with seasoned salt. Combine flour with black pepper and Cajun seasoning; set aside 1/4 cup of the seasoned flour. Dredge the cube steaks in the flour mixture, pressing the flour into the steaks; set aside. Add only enough oil to just coat the bottom of a cast iron skillet and heat over medium high heat. Brown steaks on both sides; remove to a rack to drain and set aside.

Add the onion and cook until nicely caramelized. Sprinkle in onion soup mix and the reserved 1/4 cup of flour; cook and stir for about 2 minutes. Slowly stir in some of the liquid, scraping the bottom of the skillet well, and adding enough additional liquid until the gravy reaches the desired consistency. Taste gravy and adjust seasonings as needed. Reduce heat to a low simmer and return steaks to pan, turning to coat. Cover and simmer on medium low for 15 to 20 minutes, or until cooked through, turning at least once.

Cook's Notes: For richer color on the gravy, add a small splash of Kitchen Bouquet. Double dip the patties if desired.

For the Slow Cooker: Layer half of the onions in the bottom of the slow cooker. Prepare flour and cube steaks as above; brown steaks and add to the slow cooker. Top with remaining onion. Prepare gravy as above and pour over the top of cube steaks. Cook on low for 3 to 4 hours, or until cube steaks are tender.

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On my list of Recipes to Try! Mother called it country style steak and she made the best....so fall apart tender and I think I could have eaten her gravy as a side dish! Sounds awesome, I'll let you know when I try it!

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